| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Refrigerated pie crust; (from 15-oz. pkg.), softened as directed on package |
| 1/2 |
c |
Pineapple preserves |
| 1/2 |
c |
Sliced almonds; toasted |
| 2 |
|
Egg whites |
| 1/4 |
c |
Sugar |
| 1 |
c |
Shredded coconut |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
From: Perry Greene <palgreen@hiwaay.net>
Heat oven to 400 F. Remove crust from pouch. Place on ungreased cookie
sheet; press out fold lines. Fold in pie crust edge 1 inch to form border;
flute. Spread preserves evenly over crust; sprinkle with almonds. In small
bowl, beat egg whites until slightly thickened. Gradually add sugar,
beating until soft peaks form. Fold in coconut and vanilla. Spread over
almonds.
Bake at 400 F. for 15 to 20 minutes or until crust is light golden brown
and top is lightly toasted. Cool 30 minutes. Serve warm or cool.
12 servings
TIP: To toast almonds, spread on cookie sheet; bake at 350 F. for 5 to 7
minutes or until golden brown, stirring occasionally.
Posted to recipelu-digest by jeryder@juno.com on Mar 23, 1998
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